| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Condiments, Spreads, Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatillos; roughly chopped |
| 1 |
ts |
Minced garlic |
| 1/2 |
ts |
Honey |
|
|
Salt; to taste |
| 4 |
|
Chipotles en Adobo sauce |
| 1 |
tb |
Adobo sauce |
| 1/3 |
c |
Chopped cilantro |
| 4 |
|
Six-inch Flour tortillas |
| 8 |
oz |
Rare roast beef; thinly sliced |
|
|
Corn chips |
INSTRUCTIONS
Place the tomatillos, garlic, honey, and salt in a blender (or food
processor). Blend until mostly pureed. Add the chipotles, adobo sauce, and
cilantro, blend for 15 seconds. Spread the flour tortillas with a generous
coating of spread. Top with 2 ounces of the beef and roll up the tortilla.
Serve with the chips and additional spread for dipping.
This recipe yields 2 cups of spread.
NOTES : Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV
FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka
Joe Comiskey - jpmd44a@prodigy.com 11-07-1996
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest V1 #1007 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 12, 1998
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